May 28, 2014

Slice of Heaven Cupcakes

These cupcakes that are so delicious, I had no
other choice but to name them Slice of Heaven Cupcakes. Because, well, you’re in heaven while you eat
them! The base of the cupcake is an über
chocolaty cake that topped with a salted caramel buttercream that is absolutely
over. the. top.

Drizzle a bit more salted
caramel and (why not?) top off with a superty delicious, salty-sweet Chocolate Covered Potato Chip! You will seriously
think you’ve died and gone to heaven!

Preheat
the oven to 350 degrees F and line two muffin tins with paper liners.

Combine
all of the cake ingredients into the bowl of a stand mixer. Mix on low until the ingredients are
combined. Then, turn the mixer to medium
and beat for 2-3 minutes or until the batter is smooth. Divide the batter evenly among the cupcake
liners. Bake in the preheated oven for 20-22
minutes or until a toothpick inserted into the center of a cupcake comes out
clean. Remove the cupcakes from the tins
and cool completely on wire racks.

To
make the salted caramel sauce, combine the caramel bits and the sweetened
condensed milk. Melt the caramel mixture in a double boiler or the
microwave, stirring occasionally, until very smooth. Stir in the sea
salt. Set aside to cool slightly.

To
make the salted caramel frosting, place the butter and the cream cheese into
the bowl of a stand mixer fitted with the whisk attachment. Beat the butter and cream cheese on
medium-high speed until smooth, about 5 minutes. Add in the salted caramel sauce and beat until
combined.

Turn
the speed to medium-low and mix in the powdered sugar, a bit at a time until it
is combined and the desired consistency is achieved. Turn the speed back to medium-high and beat
for another 2-3 minutes of until light and fluffy. Note:
if all of the powdered sugar had been added and the frosting is still too
runny, place the frosting into the refrigerator for 10-15 minutes to help it
set.

To
finish, pipe the frosting over the cooled cupcakes. Reheat a bit of the salted caramel sauce and
drizzle over the cupcakes. Top each
cupcake with a chocolate dipped potato chip.
Refrigerate until ready to serve.